Ingredients
32 ounces frozen cubed hash browns, thawed
¼ cup (½ stick / 57 g) unsalted butter, melted
2 cups (226 g) sharp cheddar cheese, shredded
1 ½ cups (345 g) sour cream
¼ cup (½ stick / 57 g) unsalted butter
1 small yellow onion, diced
2 teaspoons garlic, minced
¼ cup (31 g) all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon dried mustard
½ cup (120 g) chicken broth, room temperature
½ cup (122.5 g) whole milk, room temperature
2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
4 cups (32 ounces) vegetable oil
½ teaspoon kosher salt
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine hash browns, melted butter, cheddar cheese, sour cream, diced onion, garlic, flour, salt, pepper, cayenne, mustard, chicken broth, and milk. Mix well until fully combined.
Spread mixture evenly in the prepared baking dish.
In a skillet, heat vegetable oil over medium heat. Fry the sliced onions with a pinch of salt until golden and crispy. Drain on paper towels.
Sprinkle fried onions over the potato mixture.
Bake for 45–50 minutes, until bubbly and golden on top.
Cool slightly before serving.
Notes
Use fully thawed hash browns for the best texture. Try mozzarella or pepper jack for a flavor twist. For stronger onion flavor, sauté the diced onion before mixing it in. Top with extra fried onions just before serving for added crunch.
FAQs: You can substitute fresh shredded potatoes (cooked and cooled). Prepare the dish a day ahead, refrigerate, and bake before serving. Freeze unbaked, thaw overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Comfort Food, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg